Standardization, Process Development and Qual...

Standardization, Process Development and Quality Evaluation of Soy Guava Beverage with Incorporation of Curcumin as Functional Ingredient

Author Name : Komal M. Dande, Sangram S. Wandhekar, Sugreev T. Shinde, Ganesh P. Gaikwad,

ABSTRACT

Present investigation was aimed to standardize and formulate soy guava beverage with incorporation of curcumin as functional ingredient and its quality evaluation. Curcumin has inherent potential to explore as a nutraceutical properties to formulate functional and healthy food product. Curcumin act as antioxidant, anti-inflammatory and anticancer agent and plays active role in formulation of functional foods.  The beverage was standardized first by blending soymilk with guava pulp at different proportion and evaluated for sensory properties. Beverage formulated with 70:30 soymilk and guava pulp proportion was organoleptically most acceptable with compare to other and so further selected for curcumin inclusion. Soy base guava beverage formulated by incorporating various level of curcumin was assessed for sensory and chemical characteristics. Organoleptic assessment shown 0.020% curcumin incorporation in soy guava beverage was overall acceptable as compared to other. The chemical parameters for standardized curcumin soy guava beverage were 13^obx TSS, 2.38 pH, 0.3% acidity, 7.1% total sugar and 5.02mg/100g ascorbic acid.  The final product was having the shelf life of 35 days at refrigerated temperature and 14 days at ambient temperature.

Key words: Beverage, Curcumin, Anticancer, Functional, Shelf life